Rich and buttery, this sauce is a hit with young and old.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 tbsp butter||scant 1 cup heavy cream|
|2/3 cup packed light brown sugar|
Melt the butter in a small saucepan over low heat. Stir in the sugar and cook, stirring often, until the sugar dissolves.
Pour in the cream and stir until well combined and glossy. Increase the heat and boil gently, whisking, for 2 minutes, until thickened slightly. Remove from the heat and allow the sauce to cool. Serve warm or cold.
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